Banana Muffins

Let me first preface this recipe by saying that I've been in college for the last 4 years (almost done) and hadn't had very much experience cookie. So I promise this is easy and I promise that this is where ALL of your brown bananas need to go. Anytime my bananas start to get spotted, I throw them in the freezer. If I remember before making my muffins I'll take them out to let them defrost. Otherwise, I just heat them up in the microwave and then peel them.

These muffins have been a hit at the following: Visiting teaching, Neighborhood parties, Baby showers, Bridal showers, Ward parties, Get well treat... basically everyone loves them. A few time I've made them in the mini muffin tins and had them as a treat at different parties.

Anyway, this is one of my top 10 recipes.

3 soft bananas (a little big)

3/4 c. sugar

1 egg

pinch of salt

1/4 c. melted butter

1 1/2 c. flour
1 t. baking soda

1 t. baking powder

Mix the top five ingredients together then add the rest (dry ingredients).Put muffin cups in muffin tin and bake at 375 for about 10 minutes or until golden color.

To make it a little different you can add bits of apple, crushed nuts or butterscotch chips.

Broiled Cheese Sandwiches

From Tami Rasmussen

Slice of Bread
Slice of Ham
Slice of Tomato
Slice of Cheese

Layer in the order listed. Broil until cheese has melted. Serve.

Beef Stroganoff

From Tami Rasmussen

1 lb. Hamburger
1 can Cream of Mushroom Soup
1 soup can Milk
Dollop of Sour Cream

Brown hamburger and drain off fat. Add soup and milk and heat. Add sour cream mixing until heated. Serve over noodles or rice.

Tuna Fish Gravy on Toast

From Tami Rasmussen

1 can Tuna Fish, drained
1 can Cream of Mushroom Soup
3/4 soup can of milk

Combine ingredients and heat. Serve over toast.

CONSOMME RICE

1 cup long grain rice
1 can condensed consomme soup
1/2 can water
1 cube butter or margarine

Combine together in a 1 1/2 quart casserole. Cover tightly. Bake 350 for 1 hour.

Chili with Rice

From Deloris Eldredge

1 pound ground beef
1 garlic clove, minced
2 14-oz. cans chopped tomatoes
1 TBS chili powder1 tsp. oregano
1 large onion, chopped
1/2 cup long grain rice
1 tsp. salt
1-2 TBS sugar -- if desired (my addition D.E.)

Cook beef, onion and garlic adding salt and pepper to taste. Cook until meat is no longer pink. Drain grease if necessary. Add the tomatoes, rice, chili powder, salt, oregano, and sugar. Also add about half a tomato can water. Reduce heat and simmer for 15-20 minutes.

ADD:
1 can kidney beans, drained and rinsed
1 cup frozen corn
1 small can chopped chili peppers
1 small can sliced olives, drained.
Grated cheese

Cover and simmer for 10-15 minutes or until corn and rice is tender. Add more water if you think it needs it. Sprinkle with cheese, and cook, covered, until cheese is melted.

Serves 6

Nice served with a dollop of sour cream and corn chips. Also good filling for burrito's, etc.

NOTE: Original recipe called for 2-3 cups TOMATO JUICE. I didn't have any the first time I made this so substituted the canned, chopped tomatoes-- probably too much but it worked!Also called for 1/2 CUP CHOPPED GREEN PEPPER to cook with onion, meat, garlic. I didn't have any so substituted the canned green chili's.

Carrot Pilaf

From The Complete Guide to Country Cooking

1 tablespoon butter or margarine
1 cup shredded carrots
1/2 cup chopped onion1 cup uncooked long grain rice
1 can ( 14 1/2 ounces) chicken broth
1 teaspoon lemon-pepper seasoning

In a saucepan, melt butter over medium heat. Saute carrot and onion until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.

Yield: 6 servings.

Best of Granola

Eat Well, Stay Well, Spend Less

Combine theses ingredients and set aside:
6 cups rolled oats (or any combination of grains)
½ to 1 cup of wheat germ
1 cup unsweetened coconut
1 cup ribbon coconut or shredded, unsweetened
1 to 2 cups of nuts, more if you wish, whole or chopped (cashews, almonds, etc.)
1/4 cup sesame seeds

Mix together and add to oat mixture.
2 tbl. vanilla
1 tsp. almond extract, optional
½ cup vegetable oil (or other oil)
1 cup honey (or more)

Bake at 275 F. for 30 minutes.
While hot drizzle ½ to 1 cup more honey

Cool & add:

1 to 2 cups of dried fruit (or more) raisins, dates, currants, pineapple, papaya, cranberries, white golden raisins, blueberries, cherries
4 cups of rice crispies (optional)

Store in a tight sealed container. This can be frozen.

Cranberry Granola

1/2 cup oil
1/2 cup pure maple syrup
1 1/2 cups brown sugar
6 cups oats
1 cup chopped almonds
1 cup chopped pecans
1 cup wheat germ
1 cup sweetened shredded coconut
1 cup currants or golden raisins
1 cup dried cranberries

Place oven racks in the two center positions. Preheat oven to 350 degrees. Spray 2 jelly roll pans with cooking oil. Set aside.In medium bowl, combine oil, syrup, and brown sugar. Microwave uncovered for 3 minutes or until sugar starts to melt. Remove from microwave and whisk until any lumps disappear.In large bowl, combine dry ingredients. Toss to mix well. Pour syrup mixture over dry mixture and stir until well mixed. Spread evenly onto jellyroll pans.Place both pans in oven and bake for 10 minutes. Remove pans from oven, stir granola, then place back in the oven, rotating to the opposite rack. Bake for 8 minutes more before removing from oven. Cool to room temperature. Stir again. Store in airtight container up to one month. Makes about 4 quarts.